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By Laura Stec

Leftover Love

Uploaded: Mar 18, 2014

I love leftovers. You know, sloppy seconds.

Stop - I'm back talking food.

While some eaters have a strong aversion to eating day one food on day two, I welcome the opportunity. Actually I set myself up for the date by cooking things I know can be reused and recycled.

For instance?

Day One: cook your protein anyway (broiled chicken, grilled beef, baked tofu). Cook a pot or pan of whole grain (use a pan to bake grains ? a terrific variation). Finally prepare a veggie or two or three (roasting or sautéing with a variety of spices). See my Easy Seasoning list for quick ideas. Mangia!

Day Two: combine leftovers into something wild and crazy such as Roasted Veggie and Rice Casserole or maybe:

1. Roll them up in blanched chard leaves, top with chopped tomatoes, wine and bake

2. Mix into a grain veggie salad

3. Top with a quick Coconut Sauce

4. Stir fry into sautéed onions with wine and stock

5. Fill and bake in store bought pizza dough with cheese for a calzone

6. Combine with stock into a soup

7. Layer with cheese and greens into a stacked tortilla

Hard to imagine? Then come see these amazing transformations LIVE, in action at:

Leftover Makeover
Saturday, March 22, 10 AM ? 11:30 AM
Lucie Stern Center, Palo Alto

There's still a few seats left for this free cooking class sponsored by the City of Palo Alto. Taught by yours truly, we'll be entertaining you on Cloud 9 and with it, that award-winning olive oil by May Chevallier. May's organic olives grow in San Antonio Valley (Monterey County), but she's from Palo Alto so it's our very own home girl brand! Enjoy some rich tastes and learn some good tips. You'll go home smarter than you arrived, and if you're really lucky, with a raffle bag filled with great prizes!

Can't make it? See the website (or a Palo Alto water bill) for more free classes in April and May.

Roasted Veggie and Rice Casserole Serves 9
2 eggs
3 cups cooked rice or other grain
1 ½ cups chopped roasted veggies and raw greens
1 cup grated cheddar cheese (or Daiya dairy free cheddar)
3 tablespoons olive oil
2 green onions, chopped
¼ teaspoon garlic and/or onion powder
Salt and freshly ground pepper
Preheat oven to 350°F. In a large bowl, beat eggs slightly. Add remaining ingredients and mix well. Spoon into 8X8 baking pan (glass preferred). Bake for 30 minutes or until firm.